Chef Big DFresh PEI mussels steamed in a vibrant, smoky broth of melted 'nduja, garlic, and white wine, finished with a kiss of cold-smoke essence.
Mince the garlic and chop the parsley. Ensure the mussels are cleaned and any open ones that don't close when tapped are discarded.
In a large heavy-bottomed pot or a deep skillet over medium heat, add the olive oil and the 'nduja. Use a wooden spoon to break up the 'nduja until it begins to melt and release its oils.
Low and slow here; you want the fat to render without burning the spices.
Add the sliced garlic to the pot and sauté for about 1 minute until fragrant but not browned.
Increase the heat to high and add the mussels. Pour in the white wine and immediately cover the pot with a tight-fitting lid.
The steam is what does the work—keep that lid on!
Once the mussels have opened, remove the lid. Stir in the butter and lemon juice, tossing everything so the mussels are coated in that spicy, emulsified 'nduja broth.
Discard any mussels that remained closed. Transfer to a wide shallow bowl, pour the broth over the top, and garnish with fresh parsley. Serve immediately with charred bread.
The key here is the 'nduja—it’s a spreadable, spicy Calabrian pork sausage that melts into the mussels as they open. Don't skimp on the crusty bread; you'll want it to mop up every drop of that smoky, spicy broth. If you can't find nduja, a very finely minced chorizo with a splash of hot sauce is a passable substitute, but the real deal is worth the hunt.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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